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Vegan Chickpea Strawberry Rhubarb Bars

It’s that time of the year…rhubarb is here! Last week I took a trip up to my friends’ farm (Grassy Brook Farm– check them out if you’re in Vermont!) and came home with a bunch of goodies, including a big bundle of rhubarb. Naturally, the first thing I did when I got home was whip up a batch of Vegan Chickpea Strawberry-Rhubarb Bars. Lately I’ve been super excited about using beans as a gluten-free flour alternative (remember these brownies and blondies?) so I decided to go with chickpeas and oats for the base of the bars- and they did not disappoint!

After preparing the recipe I waited for the baking pan to cool completely so I could slice the bars easily. You could also serve the dish warm and call it a crumble- if you decided to do that I highly recommend you add a scoop of vegan ice cream…

5.0 from 2 reviews
Vegan Chickpea Strawberry-Rhubarb Bars
Prep time
Cook time
Total time
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 8
  • 1 cup strawberries, chopped
  • 1 cup rhubarb, chopped
  • juice of half a lemon
  • 3 tbs agave (divided)
  • 1.5 cups cooked chickpeas (or 1 can)
  • ½ cup rolled oats
  • 1 tsp baking powder
  • 2 tbs coconut oil
  • 1 tsp vanilla extract
  • dash of cinnamon
  • dash of salt
  1. Preheat oven to 350°. Grease a 8"x 8" baking pan.
  2. Combine strawberries, rhubarb, lemon juice and 1 tbs agave in a bowl. Mix and let sit.
  3. In a medium bowl, use an immersion blender or potato masher to blend chickpeas until mostly smooth.
  4. Add oats, baking powder, 2 tbs agave, coconut oil, vanilla extract, cinnamon and salt and mix until thoroughly combined.
  5. Spread about ¾ of batter evenly in baking pan. Use your hands to press it down.
  6. Spread strawberry and rhubarb mixture over batter.
  7. Sprinkle remaining batter over strawberry and rhubarb layer.
  8. Bake for 25-30 minutes, until edges are lightly browned. Remove from oven and let cool completely before slicing into bars.

In other news, I just discovered an amazing blogger resource How to Monetize Your Food Blog by Keirsten Frase (you might know her from It’s the kind of guide I wish I had when I was first building this website, and I found it so straight-forward and helpful that I’ve decided to become an affiliate- which is why you see the ad in my sidebar. Has anyone else read her ebook? I’m curious to hear your thoughts about it!



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15 Responses to Vegan Chickpea Strawberry Rhubarb Bars

  1. I made these but they did not turn out very well, i am also a beginner at cooking, i didn’t have any coconut oil so i used olive oil

    • Hi Katherine,

      Olive oil behaves and tastes very differently than coconut oil in baking and I wouldn’t recommend it as a substitute. I hope you give the recipe another try with coconut oil! :)

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